|
Syllabub aux Cerises |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 20 mins |
No cook |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
250g very ripe cherries, pips taken out & chopped
30ml kirsch (or use Opies cherries in kirsch)
2 egg whites
75g icing sugar
30ml lemon juice (2 tbsp)
75ml white wine
300ml crème fraîche
|
|
-
Divide the cherries between 4
glasses and cover with the kirsch.
-
Put the egg whites in a bowl
and beat until you obtain stiff peaks. Carefully
incorporate the sugar, lemon juice and wine.
-
Lightly beat the crème fraîche
in a separate bowl, then incorporate with the beaten egg
white mixture.
-
Divide the creamy mixture over
the cherries with a spoon and refrigerate the glasses
overnight.
|
|
DAILY
DINNERS 
